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Truffling with Lobster

For the next 13 days, I will be posting delicious recipes in honor of couples celebrating Valentine’s Day. Instead of planning a night out with your sweetie, how about cooking a romantic dinner for two?

The first recipe that I am sharing for two is Lobster Tail Salad with Truffle Oil.

Preheat oven to 220C. Split the tails in half lengthwise with a cleaver and season with salt and pepper.

Heat olive oil in a heavy frying pan and place the lobster tails cut-side down. Sear over high heat for 2 minutes or until coloured, then place cut-side up in the oven and roast for 10-15 mins or until the lobster meat is no longer glassy.

Cook the green beans in simmering salted water for 4 mins until tender, drain and run under cold water to cool. Roughly chop the tomatoes.

In a large bowl, lightly mix the truffle or extra virgin olive oil, lemon juice, mustard, capers, lemon zest and rocket or mache.

Season with sea salt and pepper. Add the tomatoes, green beans, onion and basil leaves and lightly toss.

Divide between two dinner plates, arrange lobster on top and drizzle with oil. Serve with lemon quarters for squeezing.